Petit Fours
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 4 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 8 egg (s), size M
- 160 g suar
- 1 pinch (s) salt
- 200 g flour
- 1 lemon (s), organic, juice and zest
- 300 g currant jelly
- 150 g marzipan paste
- 400 g powdered suar
- 1 dash liquid food coloring
- Sugar sprinkles (sprinkle decoration)
Print Recipe
Pin Recipe Instructions
- For the sponge cake, whip eggs, sugar and salt for 6 - 8 minutes until creamy. Sift the flour over the egg foam, add the finely grated lemon peel and carefully fold in with a whisk. Spread the dough on two baking sheets lined with parchment paper. Bake one after the other in the preheated oven at 200 ° C top / bottom heat for approx. 10 - 12 minutes on the middle rack. Then let the bottoms cool down completely.
- Pull the baking paper off the bases and cut them in half to create four bases.
- Stir the jelly until smooth and spread it evenly over the bottoms. Then place all four floors on top of each other.
- Knead the marzipan mixture with 50 g of powdered sugar, roll out to the size of the bases and place on top. Cut off any protruding remnants. Cover everything with foil and weigh it down with a similarly sized, heavy cutting board. The whole thing must now be put in the cold for at least 3 hours.
- Trim the edges of the biscuit block neatly and cut the block into 3 x 3 cm squares. Mix the rest of the powdered sugar with 6 - 7 tablespoons of lemon juice and some food coloring to a thin pouring. Skewer the biscuit cubes from below with a cake fork, dip in the glaze and drain on a wire rack. Sprinkle directly with sprinkle decoration or allow to dry and decorate with egg white glaze.
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